Last summer I was reading one of my favorite farming/ prepping blogger, Patrice Lewis. She was canning mushrooms and described her adventure here http://www.rural-revolution.com/2015/08/canning-mushrooms_28.html. I was so encouraged! I never thought to can mushrooms! But it wasn’t until this fall that the price of mushrooms dropped low enough to justify the work of canning. Also, though we LOVE mushrooms, they are not really what I would call a staple of our pantry. So the price had to be REALLY low to warrant the expense and the devoted hours. This past August the super sale price of mushrooms convinced me that I could can the ‘shrooms and come out ahead.
But they weren’t sliced.
Well, ok~ I got to slicing~ it was a snap with my most wonderful new knives that I received for my birthday. AND I only cut myself once! YAY! (those babies are sharp so only once was an improvement).
Into the big stock pot to cook down.
Then ladle the softened ‘shrooms into sterile pint-sized canning jars…..
Top with boiling water…..
Wipe the rims. Screw on the warm, softened lids…..
Load into the pressure canner…..
Pressure can for 45 mins at 12 pounds and wala~
15 pints to stash away in the pantry to dress up warm winter farm food.
Today’s count: 8 eggs. 8!
What’s for supper: spicey pork roast with garlic mashed potatoes and carrots
Weather: Rain before noon, then showers likely after noon. Patchy fog before noon. High near 48. Southwest wind 7 to 9 mph. Chance of precipitation is 100%. Tonight a 40 percent chance of showers. Patchy fog. Otherwise, mostly cloudy, with a low around 37. South wind 5 to 8 mph.